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Greek Egg and Lemon Soup
Recipe By: JenK1977
Categories: Soups
48 ounces Chicken Broth -- (large can)
4 eggs -- separated
1/2 cup lemon juice -- to taste
1 cup orzo - optional
Heat the chicken broth and lemon juice on the stove until it’s
boiling. Then remove from heat, slowly add orzo (it will bubble
up), and return to heat. Cook 10 to 13 minutes or until orzo is
cooked. (As a low-carber, I omit this entire step, or I cook
noodles separately and just add them to guest’s soup bowls.)
While orzo is cooking, beat egg whites until foamy in a large
bowl. Add in yolks and beat until mixed. Scoop a cup or so of
the chicken broth mixture from the stove, and very slowly, while
stirring constantly, add to the beaten eggs. (If you go too fast,
eggs will curdle and make "ribbons" which you don’t want). Add
chicken broth until the whole bowl is warm and heated through.
Then add the egg mixture to the chicken broth mixture on the
stove and serve!
This is an old family recipe and we all love it. I was so happy to
find out that egg and lemon soup is actually fairly low-carb without
the orzo!
510 Calories (kcal); 25g Total Fat; (45% calories from fat); 50g Protein;
18g Carbohydrate; 748mg Cholesterol; 4550mg Sodium |
NOTES : Counts for orzo not included in totals.
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